Cherry Pie Filling – a delicious recipe with water, sugar, salt, Clear Jel, water, jell-o cherry gelatin. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring first 3 ingredients to boiling point.
2
Mix Clear Jell and the 1 quart water together. Add to the near boiling ingredients in 8-quart kettle.
3
Bring again to boiling point.
4
Remove from heat and add Karo syrup.
5
Mix Jello and Kool-Aid together and add to kettle.
6
Put cherries in last.
7
Ladle the mixture into 7 quart hot, sterile jars.
8
Leave 1/2 inch headspace.
9
Seal the jars.
10
Process in a boiling water bath for 10 minutes.
11
Remove from water bath and place on kitchen towels on counter top to cool.
12
When you're sure the jar is sealed, tighten the rings.
13
Make sure the rim is clean before putting the lid on and reprocess.
14
Or you could pour the pie filling into a freezer container and put in your freezer and use first.
871
kcal
Calories
225
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 1/2 quarts water, 4 1/2 cups sugar, 1/2 teaspoon salt, 2 1/2 cups Clear Jel, and more.
Yes, Cherry Pie Filling falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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